Ingredients: 500g pork belly with skin, dried plum 100g (Yibin sprouts are also acceptable, which is called salty boiled Sichuan style), a small bowl of sweet wine water (mash water), soy sauce 1 tablespoon (15ml), cooking wine 1 teaspoon (/.

working methods

1, put a proper amount of water in the pot, add cooking wine and onion to boil, put square pork belly in the water (two pieces if it is too big), cook for about 20 minutes, and scoop up and drain the water when the meat is 80% ripe.

2. Put a little liqueur on the cool skin and apply it evenly with your fingers to make the skin contact evenly. After the liqueur is absorbed by the skin, apply a layer of soy sauce to deepen the color. Dry for use.

3. Put a small amount of oil in the wok or pan, and fry the skin in the wok until the skin is brownish red. The oil crackles when frying, because there is water in the meat. If you are afraid of hot oil splashing on yourself, you can block it with a pot cover, and your skin will be brown and slightly blistered. ). Then soak the meat in the cooked broth, which is the key, so as to wrinkle the fried skin.

When the meat is cold, cut the skin into two thirds (I cut it off to set the table). Mix the remaining soy sauce and liqueur into juice. Dip the sliced meat in the juice one by one, and put the skin down neatly in a big bowl (the art of bowls! I seem to be free to play, obviously unconventional ~).

5. Spread the soaked dried plums (it is suggested that the dried plums should be fried first, which is what I saved, and it is better not to save them, and don't be lazy like me) on the meat slices, compact them, steam them in a steamer for one and a half hours (don't forget to add water in the middle), buckle them in the bowl of steamed meat with a big plate when eating, turn them over and remove the bowl.

6. Heat the wok on a big fire, put the poured soup into the wok, add two crystal sugar, cook until it is thick, and then pour it back on the meat (I added this, I don't remember this step in Hunan. It can be omitted if it is too much trouble).

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Recipe introduction: Dried mushrooms are mainly produced in Shaoxing, Xiaoshan, Tongxiang, Huiyang and other places in Guangdong. Zhejiang producers pickled potherb mustard with thin leaves or wide leaves. Guangdong producers have a wide variety of pickled mustard, including pickled radish stems and leaves or mustard leaves. Jiangsu, Anhui, Fujian and other places are also produced. Dried moldy vegetables are the finished products of stem pickled with mustard or potherb mustard, fermented and dried in the sun. Dried mushrooms are Hakka dishes. The nutritional value of dried mushrooms is high, especially the content of carotene and magnesium. Its taste is sweet, and it can stimulate appetite, lower qi, nourish blood and promote fluid production, and relieve fatigue. Those who have been troubled for a long time can't cure their voices.

Ingredients: Pork belly with skin, dried vegetables (dried plums), ginger, dried peppers, star anise, cinnamon, cooking wine, aged vinegar, soy sauce, sugar and salt.

working methods

1, pluck the hair from the pork belly skin with tweezers, scrape off the dirt on the skin and wash it, blanch the bleeding water in a boiling water pot, then take it out and wash off the floating foam.

2. Add water to the pot, add pork belly to boil, add cooking wine, ginger, star anise, cinnamon and a small amount of vinegar, cover and cook for about 30 minutes, add a small amount of salt, simmer and cool, then take out the slices and put them in a bowl with the skin facing down.

3. Soak the dried prunes in clear water, put some salt to wash off the sediment repeatedly, wash and squeeze out the water, heat the wok, pour a small amount of cooked broth, add dried Chili, soy sauce, sugar and appropriate amount of salt, add dried prunes, stir-fry and pour on the meat.

4. Add water to the steamer to boil, steam in the steamer for about 60 minutes, take it out and buckle it on the plate.

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Raw materials: pork belly, dried plums,

Accessories: onion, ginger, garlic and star anise.

working methods

1. Blanch pork belly in boiling water, remove floating powder, add onion, ginger and cooking wine and cook for 20 minutes.

2. After taking out, spread soy sauce evenly on several sides.

3. Add oil to the pan and fry in the pan over medium heat.

4. Stir-fry until the color is higher.

5. Soak the dried plums in warm water 10 minute, wash them thoroughly, and fry them with garlic, cooking wine, sugar, soy sauce and salt.

6. Cut into pieces of appropriate thickness.

7. Put the skin in the bowl.

8. Spread the fried dried plums evenly, add star anise and steam for 40 minutes.

Tip: If you can pour the soup into the wok after steaming, you'd better boil the soup and pour it back on the meat.

four

Ingredients: 2 tbsps of oil, 4 tbsps of soy sauce, star anise 1 grain, pork belly 1.5 kg, dried plums (chopped) 1 cup, a little onion and ginger, sugar and wine 1 tbsp.

working methods

1. Pork belly with water, onion, ginger and star anise for 40 minutes. Take it out and dry your skin. Soak in soy sauce 10 minute.

2. After the oil is heated, put down the pork belly (skin down) and fry the yellow skin. After taking it out, soak it in cold water for about 10 minute until the skin bubbles and softens. Take it out and cut it into pieces half a centimeter thick and put it in a steaming bowl.

3. Wash the dried plums with water, take them out and squeeze out the water.

4. Heat 2 tablespoons of oil, put down the dried plums, stir-fry until fragrant, add the remaining soy sauce, sugar, wine and 1 cup of stock, pour them all on the pork belly, and steam on the pot for more than one and a half hours until the meat is rotten enough.

5. Secrete the soup, buckle the meat on the plate, thicken the soup, and then the forest is on the meat.

Tip: Pork belly should be fat and thin, preferably with three layers.